Name: Thai Glass Noodle Salad (Yum Woon Sen) Recipe
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Cuisine: Thai
Ingredients: 3 oz bean thread noodles (about 2 packs); 8 large shrimp (peeled and deveined); 4 oz ground pork; 1/4 small red onion (thinly sliced); 1 cup cherry tomatoes (halved); 1 stalk Chinese celery (thinly sliced or regular celery); 1/4 cup cilantro (roughly chopped); 2 stalks green onion (diced); 1/4 cup roasted peanuts (crushed); 1-3 Thai chilis (finely chopped to taste); 1 clove garlic (grated); 3 tablespoons fish sauce; 1 tablespoon palm sugar (finely chopped or brown sugar); 3 tablespoons lime juice (freshly squeezed); 2 tablespoons avocado oil (or any neutral oil)

Jump to Recipe·4 from 4 reviews

I absolutely love sharing this vibrant, refreshing Thai Glass Noodle Salad (Yum Woon Sen) Recipe with friends and family because it perfectly balances zesty, spicy, and savory flavors with a delightful mix of textures. From the tender glass noodles soaking up the tangy lime and fish sauce dressing to the succulent shrimp and ground pork mingling with crunchy peanuts and fresh herbs, this dish feels like summer in a bowl. It’s a fast, fuss-free salad that never fails to impress, whether I’m whipping it up for a quick lunch or bringing it to a lively dinner party.

Why You’ll Love This Thai Glass Noodle Salad (Yum Woon Sen) Recipe

What really excites me about this Thai Glass Noodle Salad (Yum Woon Sen) Recipe is the incredible flavor profile that hits all the right notes. The bright acidity of fresh lime juice paired with the salty depth of fish sauce creates a dressing that’s bold but balanced, while just the right amount of chili adds a gentle heat that wakes up your palate. I absolutely adore how the sweet palm sugar subtly mellows the mixture, making every bite a delicious harmony of savory, spicy, sour, and sweet.

Beyond the taste, what makes this recipe such a winner for me is how straightforward it is to prepare. The ingredients are fresh and simple, and the cooking steps happen quickly, so I’m not stuck in the kitchen for hours. It’s perfect for those moments when I want a dish full of flavor but don’t want to spend the whole day cooking. Plus, this salad shines at all kinds of gatherings—whether that’s a casual weeknight dinner, a festive holiday spread, or an outdoor barbecue. Everyone always asks for seconds!

Ingredients You’ll Need

The image shows nine clear glass bowls arranged in two rows on a white marbled surface. In the top row from left to right are shrimp, bright red cherry tomatoes (some sliced in half showing the inside), thin slices of purple and white red onion, light green Chinese celery pieces, and finely chopped dark green onion. The bottom row contains small crushed light brown peanuts, chopped fresh green cilantro, pink ground pork, and a small pile of white bean thread noodles. Each bowl clearly displays its vibrant contents with natural colors and textures. photo taken with an iphone --ar 4:5 --v 7

The ingredients needed for this salad are wonderfully uncomplicated yet essential for building the authentic taste and pleasing texture that Yum Woon Sen is known for. Each item plays a key role—from the chewy, translucent bean thread noodles that soak up the flavors, to the fresh herbs and crunchy peanuts that add brightness and contrast.

Thai chilis: Finely chopped to add just the right kick of heat that brightens the salad.
Garlic: Freshly grated to infuse an aromatic punch into the dressing.
Fish sauce: The salty backbone of the dressing, giving that classic umami flavor.
Palm sugar: Adds a natural sweetness that balances the tang and spice; brown sugar can be a handy substitute.
Lime juice: Freshly squeezed for vibrant acidity that lifts the entire dish.
Avocado oil: A neutral oil that helps marry all the flavors smoothly.
Bean thread noodles: The star base ingredient that’s silky-soft and translucent.
Shrimp: Peeled and deveined, they add protein and a tender bite.
Ground pork: Adds savory richness and texture to the salad.
Red onion: Thinly sliced for a subtle sharpness and crunch.
Cherry tomatoes: Halved, they burst with juicy sweetness.
Chinese celery: Thinly sliced, providing a fragrant herbaceous crunch.
Cilantro: Roughly chopped to inject fresh, citrusy notes.
Green onion: Diced for a mild onion flavor and color contrast.
Roasted peanuts: Crushed and sprinkled on top to add satisfying crunch and nuttiness.

Directions

Step 1: Soak the bean thread noodles in boiling hot water following the package instructions, usually about 5 minutes, until they become tender and translucent. Drain well and set them aside while getting everything else ready.

Step 2: In a mixing bowl, combine the finely chopped Thai chilis, grated garlic, fish sauce, palm sugar, fresh lime juice, and avocado oil. Stir this dressing mixture thoroughly until the sugar dissolves and all the flavors blend beautifully, then set it aside to let the flavors meld.

Step 3: Bring a pot of water to a rolling boil over high heat. Carefully lower the peeled and deveined shrimp into the boiling water and cook just until they turn pink and curl up nicely, about 2 to 3 minutes. Remove them with a slotted spoon and set aside to cool slightly.

Step 4: Next, add the ground pork into the same boiling water and use a spoon to break the meat into small, even pieces. Cook thoroughly until the pork loses its pink color, about 3 to 4 minutes. Drain and set aside with the cooked shrimp.

Step 5: In a large mixing bowl, combine the drained noodles with thinly sliced red onion, halved cherry tomatoes, sliced Chinese celery, roughly chopped cilantro, and diced green onion. Drizzle the prepared dressing over everything and toss gently but thoroughly so that all ingredients get an even coating.

Step 6: Add the cooked shrimp and ground pork to the salad, gently folding them in to distribute evenly. Transfer the salad to a serving platter or bowl, then garnish generously with more fresh cilantro and crushed roasted peanuts for that appealing crunch and aroma. Serve immediately and enjoy the layers of bold flavor and refreshing textures.

Servings and Timing

This Thai Glass Noodle Salad (Yum Woon Sen) Recipe yields about 4 hearty servings, perfect for sharing with family or friends. The total prep time is around 10 minutes since most of the ingredients just need quick cooking and assembling. Cooking the shrimp and pork takes just a few minutes each, and soaking the noodles is a brief step too. Altogether, the total time from start to finish clocks in at approximately 15 to 20 minutes. No resting or cooling is necessary since this salad is best enjoyed fresh and room temperature for maximum flavor impact.

How to Serve This Thai Glass Noodle Salad (Yum Woon Sen) Recipe

A white bowl filled with thin, translucent glass noodles lifted by a woman's hand holding white and wood chopsticks. The noodles rest on a mix of shrimp with orange and white color, chopped red cherry tomatoes, purple onion slices, green leafy herbs, crushed peanuts, and small bits of light brown minced meat, all sitting on a white marbled surface. In the background, there is another bowl with similar ingredients, a bowl of green herbs, and half a lime visible. The scene has a soft, bright tone with a gentle focus on the lifted noodles. photo taken with an iphone --ar 4:5 --v 7

When I serve this Thai Glass Noodle Salad, I love pairing it with simple sides that won’t overpower its vibrant flavors. Lightly steamed jasmine rice is a classic companion that balances the tangy salad and rounds out the meal. Alternatively, serving alongside grilled or pan-fried fish or chicken brings a nice protein boost without distracting from the salad’s freshness.

For presentation, I often plate this salad in colorful bowls or shallow plates to showcase the translucent noodles speckled with bright green herbs, red tomatoes, and crushed peanuts on top. Adding a few lime wedges on the side invites everyone to customize the tang to their taste. Garnishing with additional chopped cilantro or a sprinkle of toasted sesame seeds also adds a beautiful finishing touch that surprises guests.

Regarding beverages, I find that this salad pairs wonderfully with crisp, refreshing drinks. A chilled Riesling or Sauvignon Blanc complements the zesty and spicy notes nicely, while a cold, lightly sweet Thai iced tea or sparkling water with a splash of lime offers a refreshing non-alcoholic option. I usually serve this salad at casual gatherings or warm-weather meals where keeping things fresh and light is key. It tastes fantastic at room temperature but also chilled straight from the fridge if you prefer a cooler bite on a hot day.

Variations

One of the reasons I keep coming back to this Thai Glass Noodle Salad (Yum Woon Sen) Recipe is because it’s so wonderfully versatile. If you want to customize it, swapping the shrimp for cooked chicken, tofu, or even crab meat works beautifully depending on your preference or what you have on hand. For a vegetarian or vegan version, just replace the fish sauce with a plant-based alternative like soy sauce or tamari and use mushrooms or marinated tofu instead of meat.

If you’re watching gluten intake, bean thread noodles are naturally gluten-free, but be sure to check your fish sauce for gluten-containing additives or look for gluten-free versions to keep it safe. For a flavor twist, I sometimes add shredded carrot or thinly sliced cucumber for extra crunch and mild sweetness. Roasting the peanuts with a pinch of chili powder before adding them gives a smokier, spicy kick that elevates the salad even more.

In terms of cooking methods, while I usually boil the pork and shrimp, you could also grill or sauté them with a little garlic and oil for added caramelized flavor before tossing into the salad. The key is to keep the ingredient preparation quick so the salad remains fresh and bright without losing its signature lively character.

Storage and Reheating

Storing Leftovers

If you have any leftovers of this salad, I recommend storing them in an airtight container in the refrigerator. Because the salad includes fresh herbs and a tangy dressing, it’s best enjoyed within 1 to 2 days for optimal freshness. Keep the crushed peanuts separate if possible and add them just before serving again, so they maintain their crunch.

Freezing

I generally don’t freeze Thai Glass Noodle Salad (Yum Woon Sen) Recipe due to the fresh vegetables and herbs, which don’t thaw well and can become mushy. Also, the texture of the noodles and dressing can change negatively when frozen. If you want to prepare components ahead, you can freeze cooked shrimp or pork separately and thaw before combining fresh ingredients to keep the salad tasting its very best.

Reheating

This salad is best served fresh or at room temperature. If you need to reheat the cooked shrimp or pork leftovers, I suggest warming them gently in a skillet over low heat just until heated through, then tossing them freshly into the salad. Avoid microwaving the complete salad because the noodles and herbs will lose their texture and brightness. Always add any crunchy toppings like peanuts after reheating to retain their delightful crunch.

FAQs

Can I make this Thai Glass Noodle Salad (Yum Woon Sen) Recipe ahead of time?

You can prepare the dressing and cook the proteins ahead, but I recommend assembling the salad right before serving to keep the noodles from getting soggy and the herbs fresh. If made early, keep components separate and combine shortly before mealtime.

What can I use if I can’t find palm sugar?

Brown sugar is a great substitute for palm sugar in this recipe. It provides a similar sweetness and caramel notes that balance the dressing nicely.

Is this recipe spicy? How can I adjust the heat?

The level of spice depends on how many Thai chilis you include. I usually start with one and add more if I want extra heat. If you prefer mild, simply reduce or omit the chilis altogether.

Can I use regular celery instead of Chinese celery?

Yes, regular celery works fine as a substitute. Chinese celery has a stronger aroma and thinner stalks, but regular celery adds a similar crunchy texture to the salad.

How do I properly soak bean thread noodles?

Pour boiling water over the noodles and let them soak for about 5 minutes until soft and see-through. Drain thoroughly before using to prevent the salad from becoming watery.

Conclusion

I hope you’ll give this Thai Glass Noodle Salad (Yum Woon Sen) Recipe a try soon because it’s truly one of my favorite dishes to make when I want something quick, fresh, and packed with amazing flavors. It’s light yet satisfying and full of vibrant, bright tastes that feel like a mini celebration in every bite. Once you taste it, I’m sure it will become a staple in your recipe collection just like it is in mine.